I found this delicious, easy to make, recipe in Jacqueline Bellefontaine‘s What’s Cooking – Chocolate, I changed one ingredient (butter) to make it parve and it still tasted great, in fact these truffles disappeared in no time!

Photo by: St John Asprey - What's Cooking Chocolate, page 251

Italian Chocolate Truffles

Yields: 24 truffles

Ingredients

6 ounces dark chocolate

2 tbsp almond flavored liqueur (amaretto) or orange flavored liqueur

3 tbsp unsalted margarine

1/2 cup confectioners’ sugar

1/2 cup ground almonds

1 3/4 ounces grated chocolate

Directions

Melt the chocolate and the liqueur in a double boiler, stirring until combined.

Add the margarine and stir until it has melted. Stir in the confectioners’ sugar and the ground almonds

Leave the mixture in a cool place until firm enough to roll about 24 balls.

Place the grated chocolate on a plate and roll the truffles in the chocolate to coat them.

Place the truffles in paper candy cases and chill.

Cook’s Tip: These truffles will keep for about 2 weeks in a cool place.

Variation: For a dairy, sweeter, truffle use milk chocolate and sweet butter instead of dark chocolate and margarine. Dip the truffles into melted chocolate to finish, if desired.

Either variation goes great with coffee. Personally, I can’t wait to make the dairy variation. These truffles could then become a great breakfast, or dairy lunch (or dairy dinner) treat.